in the cellar : A fresh, low alcohol Chardonnay base
wine is produced. Prior to fermentation,
the Chardonnay juice is pasteurized and
all handling of the grapes and wine is
performed by a Supervisor from
the Cape Town Beth Din. The MCC is
made in the traditional method of a
second fermentation in the bottle and is
approved Mevushal / Kosher for
Passover.